Easy Apple Cinnamon Cake – Moist & Flavorful

This Apple Cinnamon Sheet Cake is the perfect fall dessert: moist, flavorful, and full of warm spices and sweet apple chunks. It’s the kind of cake that fills your kitchen with the scent of cinnamon and apples, making it the ultimate comfort dessert for any occasion. Whether you’re looking to serve a crowd at a potluck, treat your family on a cozy weekend, or surprise someone with a thoughtful gift, this cake is sure to become a favorite.

The cake is simple to make and easy to serve in a sheet pan, meaning you get a lot of deliciousness with minimal effort. A fluffy, soft cake topped with a cinnamon-sugar glaze—what’s not to love?

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Ingredients Overview: What You’ll Need

For the Cake:

• All-Purpose Flour: Provides structure and a soft crumb to the cake.

• Baking Powder and Baking Soda: These two leavening agents ensure the cake rises well.

• Ground Cinnamon: Gives the cake its signature warm, spiced flavor.

• Salt: Balances the sweetness and enhances the other flavors.

• Sugar: Both granulated sugar and brown sugar are used for sweetness, with brown sugar adding a slight molasses flavor.

• Butter: Adds richness and moisture to the cake.

• Eggs: Provide structure and help bind the ingredients together.

• Buttermilk: Contributes to the cake’s tender texture and adds a slight tang.

• Vanilla Extract: Adds depth to the cake’s flavor.

• Apples: Chopped tart apples like Granny Smith or Honeycrisp add sweetness and texture to the cake.

For the Cinnamon Glaze:

• Butter: Used to melt into the glaze, creating a smooth and rich finish.

• Brown Sugar: Sweetens the glaze while enhancing the cinnamon flavor.

• Heavy Cream: Adds richness and a silky consistency to the glaze.

• Cinnamon: For a warm, spiced finish.

• Powdered Sugar: Gives the glaze its sweet, smooth texture.

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Step-by-Step Instructions: How to Make Apple Cinnamon Sheet Cake

This recipe comes together quickly, making it a perfect dessert for gatherings or just a cozy treat for yourself.

Step 1: Prepare the Oven and Sheet Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or nonstick spray, then lightly flour it to prevent the cake from sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

Set aside.

Step 3: Prepare the Wet Ingredients

In a large bowl, beat together:

• 1/2 cup (1 stick) unsalted butter, softened

• 1 1/4 cups granulated sugar

• 1/2 cup packed brown sugar

Beat until the mixture is smooth and fluffy, about 3 minutes.

Step 4: Add the Eggs and Buttermilk

Add 2 large eggs, one at a time, beating well after each addition. Then, stir in:

• 1 cup buttermilk

• 2 teaspoons vanilla extract

Mix until everything is fully combined.

Step 5: Combine the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.

Step 6: Add the Apples

Fold in 2 cups of peeled and chopped apples (about 2 medium-sized apples). Granny Smith or Honeycrisp work great for a perfect balance of sweetness and tartness.

Step 7: Bake the Cake

Pour the batter into the prepared sheet pan and spread it out evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack while you prepare the glaze.

Step 8: Prepare the Cinnamon Glaze

In a small saucepan, melt 1/2 cup (1 stick) of unsalted butter over medium heat. Stir in:

• 1/4 cup brown sugar

• 1 teaspoon ground cinnamon

• 1/4 cup heavy cream

Bring to a gentle boil and cook for 2–3 minutes, stirring constantly, until the glaze thickens slightly. Remove from heat and whisk in:

• 1 1/2 cups powdered sugar

Stir until smooth and glossy.

Step 9: Glaze the Cake

While the cake is still warm, pour the cinnamon glaze evenly over the top, letting it drizzle down the sides. The glaze will soak into the cake slightly, adding a beautiful sheen and extra flavor.

Step 10: Cool and Serve

Allow the cake to cool completely before slicing into squares and serving. The glaze will firm up slightly as the cake cools.

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Tips, Variations, and Substitutions

Tips for Perfect Apple Cinnamon Sheet Cake:

• Choose the Right Apples: Tart apples like Granny Smith are perfect for this cake as they hold their shape and balance the sweetness. If you prefer sweeter apples, like Honeycrisp or Gala, feel free to use them.

• Don’t Overmix the Batter: Overmixing can make the cake dense. Mix just until combined.

• Add More Spice: For an extra kick, add a pinch of ground ginger or cloves to the batter along with the cinnamon.

• Serve Warm: This cake is delicious served slightly warm with an extra drizzle of glaze.

Variations:

• Add Nuts: Add 1/2 cup of chopped walnuts or pecans to the batter for a bit of crunch.

• Crumble Topping: For extra texture, add a crumbly topping by combining 1/4 cup of flour, 1/4 cup of butter, and 1/4 cup of brown sugar, then sprinkle over the cake before baking.

• Cream Cheese Frosting: Instead of the cinnamon glaze, top the cake with cream cheese frosting for a tangy, sweet contrast.

Substitutions:

• No Buttermilk?: You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.

• Dairy-Free: Replace the butter with dairy-free butter and use almond milk or soy milk in place of the buttermilk. You can also use a dairy-free heavy cream substitute for the glaze.

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Serving Ideas & When to Make It

When to Serve:

• Fall Gatherings: Perfect for Thanksgiving, Halloween, or any fall get-together.

• Family Desserts: An easy and satisfying dessert for weeknight family dinners.

• Potlucks and Parties: The sheet pan size makes it perfect for serving a crowd.

What to Serve With It:

• Whipped Cream: A dollop of whipped cream adds richness.

• Vanilla Ice Cream: A scoop of vanilla ice cream pairs wonderfully with the warm cinnamon flavor.

• Caramel Sauce: Drizzle some caramel sauce on top for an extra indulgent touch.

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Nutritional Information (Approximate per Serving)

• Calories: 250-300 per serving

• Fat: 12-15g (from butter)

• Protein: 2-3g (from eggs and flour)

• Carbs: 35-40g (from sugar and apples)

• Fiber: 1-2g (from apples)

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Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! You can bake the cake a day or two ahead of time. Just store it in an airtight container at room temperature. Drizzle the glaze just before serving for the best presentation.

2. Can I freeze this cake?

Yes! This cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw before glazing and serving.

3. What type of apples are best for this recipe?

Granny Smith apples are ideal for this cake because of their tartness, but you can use any firm, tart apples like Braeburn or Honeycrisp for a sweeter taste.

4. Can I make this cake in a round cake pan?

Yes! If you don’t have a sheet pan, you can bake this cake in two 9-inch round cake pans. Adjust the baking time to 25-30 minutes and check for doneness with a toothpick.

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